Ethiopian Coffee Beans 1kg
Coffee is an essential element of Ethiopian culture and their heirloom varietals are some of the most exquisite in the world. They are renowned for their floral complexity and citrus flavor.
Legend has it that a goat herder discovered the benefits of coffee while his herd became restless and consumed the fruits.
coffee beans 1kg , rich soil and climate make it ideal for coffee farming. Ethiopian farmers also work hard to protect the local environment, and to ensure that their communities have the ability to gain sustainable livelihoods. They are also dedicated to promoting gender equality and the wellbeing of young women. These are the factors that make Yirgacheffe coffee one of the most sought-after coffee beans in the world.
The Yirgacheffe coffee is renowned for its delicate fruity and floral flavors. It has a smooth, rounded finish that is appropriate for any occasion. It is perfect to enjoy a cup of coffee in the morning or an afternoon pick-me up. Moreover, it is ideal for those who love drinking iced coffee or want to experiment with various methods of brewing. The coffee is also available as a whole bean, which allows the customer to taste all the flavors.
This particular lot comes from the kebele, or village, of Idido in the woreda district of Yirgacheffe in the Gedeo Zone. The coffee is wet processed at the Halo Fafate washing station, where our partners collaborate with around 900 smallholder farmers who cultivate their coffee in garden-sized plots for supplemental income and as an activity.
When coffee is wet processed the beans are then immersed in large vats of water until all of the mucilage and fruit have been removed from them. The beans are then dried until they are bare. This produces the traditional washed Yirgacheffe, with notes like chocolate, flowers and citrus. It is lighter in body than the natural process Yirgacheffe and has more noticeable acidity.
During harvest, coffee farmers collect cherries by hand, and transport them in baskets to washing stations. After the beans have been washed and separated, they are dried in the sun. This makes a cup that has floral and citrus notes. It is the most sought-after type of Ethiopian coffee. The roasting process further enhances the floral and citrus aromas of this variety.
Many coffee drinkers note that Yirgacheffe provides a fresh and clean taste, with notes of wine, lemon, and berry. The beans are also renowned for their fresh, fruity flavors and smooth finish. These beans are ideal for those who prefer a medium or light roast. It is best to enjoy them without milk or cream as they can mask the unique flavor. It's great with sour, strong cheeses and spices that highlight the herbal and citrus notes.
Guji
The Guji region is blessed with a rich volcanic soil and diverse landscapes, making it a perfect environment for coffee production. It is also home to many regional landraces, each one offering a unique flavor profile. Coffees from this region are typically medium - to full-bodied and are ideal for filter and espresso. However, the taste of the coffee can vary depending on the method of processing and the farm itself. Fresh Kayon Mountain coffee is full-bodied and sweet with notes of berries, floral jasmine aroma and floral notes.
Guji's distinctive coffee reflects the rich culture of the Oromo people. It is believed that they began to drink coffee as early as the 10th century AD, combining it with edible fat to make bite-sized energy balls that they chewed on while on long journeys. The Oromo people still grow their own coffee in a manner that honors their past and reflects the vibrant natural and cultural beauty of the region.
As with other regions in Ethiopia, the farms of the Guji zone produce washed and natural process coffees. The difference lies in the manner that the coffee cherry is processed after the harvesting. The coffee that is washed is removed mechanically to remove the skin and pulp before being fermented. This process helps maintain the coffee's acidity, and the bright notes of taste. The beans are then dried on raised beds. This ensures a consistent and regulated drying process.
The natural process, on the other hand leaves the bean in its entirety while it is drying. This produces a more balanced cup with complex flavors and a silky mouthfeel. This process requires the highest amount of skill and care in order to avoid the beans becoming burned or overcooked. It is this level of care that makes a great Guji coffee.
Guji’s coffees are known for their smoothness and delicious taste. They can be brewed as filter or espresso at any roasting level. The natural process allows the coffee to express its most fruity, floral and creamy flavours. It is ideal for every occasion, whether you're looking for a quick pick-me-up in the morning or a sophisticated drink to enjoy with friends.
Sidamo
A rich and fruity coffee from the place of birth of coffee, Ethiopia. The Sidamo region is the largest producer of commercial grade coffee in Ethiopia and is renowned for its citrus, floral and notes of berries. It is also known as a full-bodied, robust coffee with lively acidity. The Sidamo region includes the micro-region Yirgacheffe. This coffee is highly prized for its floral aromas and flavor profiles.
Coffee farming is a major source of income for people in this region. It is also a major factor in the preservation of the environment and culture. The production of coffee is a sustainable process that requires minimal amount of land, water and fertilizer. The harvest is done by hand which reduces the use of pesticides and machines.
The Sidama Coffee Farmers Cooperative Union represents 80,000 coffee farmers in the Sidama region in southern Ethiopia. The coop is dedicated to improving lives of its members and focuses on organic farming. It provides its members with housing, education and clean drinking water. It also offers technical assistance on the farm, and helps members market their coffees in specialty markets. This allows them to continue to improve their production and quality.
The coffee comes from the Kilenso Resa cooperative and is natural processed, meaning that it was dried without any additional chemicals. This coffee produces a smooth, creamy cup with notes of strawberry and blackberry. It also has hints reminiscent of milk-chocolate. This is a gorgeous cup of coffee that showcases the skill and craftsmanship of Ethiopian producers.
The coffee is grown at high altitudes, between 1500 to 2200 m.a.s.l. This means that the beans grow slowly and have more time to absorb nutrients. The result is a well-balanced coffee with a low acidity, a strong fruit nuance and a body that is tea-like. It's a versatile and well-rounded coffee that can be enjoyed hot or chilled. This is the ideal coffee for those looking to taste the true essence of Ethiopian coffee. It is a must try for all coffee lovers! It's also a great choice for those who prefer lighter roasting, since it brings out the subtleties of the coffee's flavours.
Harar
Harar, located in the eastern part of Ethiopia, is famous for its coffee. It borders Somalia on the southeast, Djibouti on the east, Sudan on the south, and Eritrea on the northeast. It is a wild-variety Arabica that has a wine-like aroma and taste. Harar is different from other coffees that are processed with water, is dry-processed, and is typically called espresso in Western countries. The natural processing method creates a fruity taste with notes of strawberry, apricot and blueberry. Harar is known for its intensely spicy aroma and strong chocolate notes.
This is a fantastic option for those who like the rich, sweet and full-bodied coffee with notes of berries and chocolate. The beans are sourced from small farms near the city, and then dried in the sun. The coffee is then ground and mixed with sugar. Traditionally, Harar is served with anise or fennel (known as Ajwa) to add sweetness and fragrance. It is also served with a slice of cake or a pastry.
The Grade 1 Natural is another popular coffee from Harar. It has a distinctive aroma and flavor due to the particular bean and processing techniques. The coffee is cultivated in Harar which is a region that has an ancient walled city that is home to Hyenas that are spotted. It is grown at altitudes of up to 1,800 feet. This coffee is dried processed and has a rich, creamy crema and full body when brewed into espresso.
Harar in addition to its coffee, is also known for its crazy markets which sell everything from spices to cultural dresses to electronics and livestock. Spend an afternoon exploring the stalls, taking in the buzzing atmosphere.
The city is also famous for its Khat, which is chewed by residents to promote a relaxed and slow daily life. In the old town, you can find a wide variety of cafes and teas where you can taste them. It can be beneficial to avoid heart diseases and ease digestive issues by chewing khat. However it is essential to take it in moderation. Chewing khat for longer than 3 days can cause numerous health problems that include stomach ulcers as well as constipation.